Baked Potato Gnocchi

Gnocchi – Italian dumplings, for the preparation of which semolina, cheese, potatoes are most often used. Served with tomato sauces, butter, pesto. Can be frozen for future use. See the recipe!

Summary

Ingredients

• Potatoes (peeled) – 600 Grams
• Egg Yolk – 2 Pieces
• Hard cheese – 50 grams
• Mozzarella Cheese – 100 Grams
• Semolina – 150 Grams
• Onion – 1 Piece
• Garlic – 2 Cloves
• Bulgarian pepper – 1 Piece
• Tomatoes in their own juice – 300 Grams (or juicy tomatoes)
• Salt – 1 Teaspoon
• Ground black pepper – 0.5 Teaspoons
• Wheat flour – 1 tablespoon. spoon (for burning the table)

Instructions

1. Prepare food. Let’s get started! Boil potatoes “in their uniforms”, cool, peel.

   

2. Grate potatoes on a fine grater.
3. Add semolina, egg yolks, salt, ground black pepper, grated hard cheese. Stir.
4. Potato dough is ready. It is plastic, pleasant to sculpt.
5. Grind the work table or wooden board with flour, roll out the dough with sausages. Cut into pieces, roll each piece with a fork to shape.
6. Put the gnocchi in boiling salted water and cook for 5 minutes from the moment of boiling.
7. Throw the gnocchi into a colander, fill with a tablespoon of vegetable oil.
8. Peel vegetables and chop finely. Fry in vegetable oil. Peel the tomatoes and cut into small pieces. Add to almost cooked fried vegetables and simmer until tender (10-12 minutes).
9. Stir the gnocchi with the tomato sauce, transfer to a fireproof dish, adjust the salt and pepper.
10. Top with mozzarella slices. Put in a hot oven for 15 minutes, temperature 200 degrees.
11. Baked potato gnocchi are ready, help yourself!

    

Bon appetit!